James Beard Foundation Award Semifinalist: Greg Vernick

Greg Vernick was born into a family who knew a lot about genuine quality food. His mother ran the Haddonfield Diet Shop in New Jersey, and his grandfather ran their family Philadelphia’s butcher shop Friedman’s Market. A graduate of Boston University, he went straight into CIA’s Culinary Program and soon after, the French Culinary Institute’s Sous-Vide Intensive and Pastry Techniques program.

Vernick moved to New York City to work on the line for the opening of Jean-Georges Vongericten’s Perry Street, under Chef Gregory Brainin. Vernick rose through the ranks and served as sous chef at Jean Georges, Nougatine, and Spice Market and became their corporate chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah. After five years in the Vongerichten empire, Vernick took his final post away from home as chef de cuisine of New York’s Tocqueville.

In 2012, Vernick returned to Philadelphia and he and his wife, Julie, opened the doors to their first restaurants, Vernick Food & Drink, and soon after he received a James Beard Nomination. He would then be nominated for the award, 2 more times in 2015 & 2016.

Nomination:Best Chef: Mid-Atlantic (Vernick Food & Drink)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.

Brittanny Anderson has worked in restaurants since she was 15, from the front of house to being behind the bar. It was there where she began to gain an interest in cooking. She worked for a chef as garde manger (cold food production), before leaving Richmond to go to the French Culinary Institute in New York.

After graduating at the top of her class, Brittanny worked in some prestigious kitchens in New York, most notably Blue Hill at Stone Barns and Northern Spy Food Company. After her New York takeover, she has return back to her hometown of Richmond, where is the Co-Owner & the Executive Chef of Metzger Bar + Butchery.